Diseases Caused by Dietary Problems

Mary E. Miller

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The importance of meeting the dietary needs of individuals is critical for good health. This requires educating individuals so that they understand how to best obtain important nutrients and that quality food rich in these nutrients are accessible to the increasing world population.

Many diseases can arise from nutrient deficiencies and toxicities, includ¬ing rickets, scurvy, and spina bifida, resulting from deficiencies in vitamins D, C, and B, respectively. It is also possible to ingest materials in the diet that can cause disease, such as lead, which results in lead poisoning. In each case, the imbalance of appropriate nutrients leads to an imbalance of vitamin and minerals, causing defects in critical enzyme function in the body. In some cases, the uptake of nutrients is healthy, but the body is unable to breakdown or utilize the nutrients.

In each of these instances, disease initiation or progression is preventable through control of diet. Symptoms will be discussed as they impact normal cellular and organ function in the body and are related to nutrient availability. This book will evaluate the prospects for improved preventative approaches and treatments for established diseases and will conclude with a summary and points toward future prevention of these diseases.

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Mary E. Miller

Mary E. Miller is a professor of biology at Rhodes College, Tennessee, where she teaches introductory biology, genetics, molecular biology, microbiology, and topical seminars on cancer and has served as the director of the biochemistry and molecular biology program. Dr. Miller studies cell division and key regulators of the cell division cycle and has been awarded the Rhodes College Clarence Day Award for Outstanding Research or Creative Activity.